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coconut-carrot-cake-recipe

Coconut Carrot Cake Recipe

A delicious and moist carrot cake with a hint of coconut.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 cups All-purpose flour
  • 2 teaspoon Baking powder
  • 1.5 teaspoon Ground cinnamon
  • 0.5 teaspoon Salt
  • 1 cup Granulated sugar
  • 0.5 cup Brown sugar
  • 3 Large eggs
  • 1 cup Vegetable oil
  • 2 cups Grated carrots
  • 1 cup Shredded coconut

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
  2. In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
  3. In another bowl, beat the sugars and eggs until well combined. Gradually add the oil while mixing.
  4. Stir in the grated carrots and shredded coconut.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared baking pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 200mg | Fiber: 3g | Sugar: 30g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg

Keywords

Carrot Cake, Coconut
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